crème fraîche and plenty of fresh lemon zest make these cupcakes incredibly moist and fluffy. Find this recipe and others in Food & Wine's lemon cake guide.

Grease and line a 20cm/8in springform cake tin with baking paper ... For the sponge, beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy, using an electric whisk.

This moist lemon cake with its sugary crust is so good it ... In a mixing bowl cream together the butter and sugar until light and fluffy using an electric hand whisk or wooden spoon.

Baking: Pour the mixture into a greased and floured cake pan. Bake in the oven for 30-35 minutes, or until a wooden skewer comes out clean from the center of the cake. Mix the Ingredients: In a bowl, ...

We first came across this cake hack from content creator Jess Filippo of @mykitchencupboard, who got the idea when she ...

4. Add the olive oil to a large sauté pan over medium heat and cook the saltimbocca in batches, prosciutto side down first, ...

Cream sugar and butter until fluffy. Add eggs ... I love the way the lemon flavor is throughout the cake. If you keep this in the fridge it is a wonderful refreshing dessert.